FORAGED AUTUMN ROLLS

Summer is by far my favourite season. I love everything about it: the warm feeling of sun on my skin, being able to step out of the house wearing just a t-shirt and shorts, and all the fragrant flowers blooming everywhere. That is why, whenever autumn rolls around, I find myself trying to hold on to every ounce of summer that I still can.

Yesterday, while in my garden, I noticed a bunch of early-autumn flowers blooming and decided to make some fresh autumn rolls.

I gathered arugula leaves and flowers, chicory flowers, dahlia petals, nasturtiums, mint and also used some radishes, cucumber, spinach and tamari-marinated organic sprouted tofu. The lovely thing about these rolls is that you can use pretty much anything you find in your garden. The edible flowers added a pretty pop of colour and, for a few minutes, I almost managed to convince myself that it was still summer. I whipped up a quick sauce using organic unsweetened peanut butter, gluten-free tamari, raw wildflower honey, and chili sauce.

Ingredients (rolls)

  • rice paper
  • arugula leaves and flowers, chicory flowers, dahlia petals, nasturtiums, mint (or any edible herbs and flowers of your choice)
  • radishes
  • cucumber
  • spinach
  • organic sprouted tofu (marinated in gluten-free tamari)

Directions

  • wash and chop ingredients into desired strips and thin rounds
  • soak a single sheet of rice paper in a shallow plate of warm water for about 30 seconds
  • remove rice paper and place on a large plate, arrange ingredients in a rectangle in the middle of the sheet
  • carefully roll up the rice paper like a burrito, keeping all the ingredients nice and snug

Ingredients (sauce)

  • 1 tbsp organic unsweetened peanut butter
  • 1 tbsp gluten-free tamari
  • 1/2 tbsp raw wildflower honey
  • 1/2 tbsp chili sauce

Directions

  • mix all ingredients until the sauce is smooth and creamy - feel free to adjust quantities to taste